Results 71 to 80 of about 165 (112)

EjWRKY6 Is Involved in the ABA-Induced Carotenoid Biosynthesis in Loquat Fruit during Ripening. [PDF]

Foods
Yu Y, Bao Z, Zhou Q, Wu W, Chen W, Yang Z, Wang L, Li X, Cao S, Shi L.   +9 more
europepmc   +1 more source

Identification and characterization of microRNAs from Chinese pollination constant non-astringent persimmon using high-throughput sequencing. [PDF]

BMC Plant Biol, 2015
Luo Y, Zhang X, Luo Z, Zhang Q, Liu J.
europepmc   +1 more source

Targeted metabolites and antioxidant activities of ‘Cheongdo-Bansi’ and ‘Daebong’ persimmons at harvest and in response to CO2 and ethylene treatments for deastringency

LWT
Min Woo Baek, Shimeles Tilahun, DoSu Park, Su Ho Tae, Se Min Chang, Jin Sung Hong, Cheon Soon Jeong   +6 more
openaire   +1 more source

Low oxygen environment effect on the tomato cell wall composition during the fruit ripening process. [PDF]

BMC Plant Biol
Leszczuk A, Kutyrieva-Nowak N, Nowak A, Nosalewicz A, Zdunek A.   +4 more
europepmc   +1 more source

Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation. [PDF]

Int J Mol Sci
Dong Y, Liu C, Gong B, Yang X, Wu K, Yue Z, Xu Y.   +6 more
europepmc   +1 more source

DkWRKY transcription factors enhance persimmon resistance to Colletotrichum horii by promoting lignin accumulation through DkCAD1 promotor interaction. [PDF]

Stress Biol
Fan H, Shen X, Ding Y, Li Y, Liu S, Yang Y, Ding Y, Guan C.   +7 more
europepmc   +1 more source

Transcriptomics of long-term, low oxygen storage coupled with ethylene signaling interference suggests neofunctionalization of hypoxia response pathways in apple (Malus domestica). [PDF]

Plant Direct
Hadish JA, Hargarten HL, Zhang H, Mattheis JP, Ficklin SP, Honaas LA.   +5 more
europepmc   +1 more source

Characterization of browning during CO2 deastringency treatment in astringent persimmon fruit [PDF]

Journal of Food Measurement and Characterization, 2022
AbstractDeastringency treatment with CO2 is an effective and convenient method for improving the marketability of persimmon fruit. However, the main persimmon cultivars in China turn brown very quickly following exposure to a high-CO2 atmosphere, causing significant economic loss. However, the mechanisms of persimmon browning under CO2 treatment remain
Peng Sun, Yujing Suo, Weijuan Han
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

The material basis of astringency and the deastringent effect of polysaccharides: A review

Food Chemistry, 2023
Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent components are mainly flavonoids, phenolic acids, tannin and other polyphenols components. Macroscopically, it is manifested in the rich variety of foods with astringent taste, because
Jun, Liu, Jin, Xie, Junzhi, Lin, Xingliang, Xie, Sanhu, Fan, Xue, Han, Ding-Kun, Zhang, Li, Han   +7 more
openaire   +2 more sources